a complicated wine math question 35A buffer is somethign that resists pH changes. If somethign is buffered at 7.5 it will take more acid to make it go down than what you would expect just considering that pH...
First Timer Apple wine 36The primary foamed and bubbled for about a week, then slowed down. I didn't have time to transfer it, so I added 1cup...
our group does the same thing year in, year out: 4,5,6 7 of us pony up for 20 -35 case of red grapes every autumn. Every autumn, we completely forget what we did the year before. especially regarding procedures, math & chemistry. We're neither food scientists nor organic chemists. We don't even play them on TV. We get together in my basement irregularly to make more wine while drinking what we've made. We occasionally get things done properly, not often, but occasionally. When we need an opinion to settle a beef, the standard of reference is this NG. 99% of all posted questions, no matter how redundant or simple, get answered and, more importantly, discussed in a forum of opinion, fact, and experience. This is my standard as to what a NG ought to be. I lurked as a newbie for a long time before posting a question or offering my 2 cents, yet never felt talked down to or lectured on matters of wine procedures or NG etiquette, for which I am grateful. Our wine making group exists thusly: 50% winemaking, 50% sociabilitycamaraderie. This NG pretty much reflects our sensibility. Most of us don't know much about each other save for what we suppose from reading postings, yet this NG has a great feel of community and support, for which I am also grateful. I will probably always consider myself a newbie. Posting experiences, learned knowledge, and opinions only makes me an opinionated newbie. Many thanks to all who help us along our way.
Vive le RCW, je suis un pebreaste garageiste
